You could add chopped nuts, raisins, dried cranberries, or currants to these wonderfully tender, crumbly scones. Serve them hot just out of the oven with butter, honey, and a selection of jams and jellies.
YIELDS 6 scones
- 2 cups flour
- ⅔ cup oatmeal
- ⅓ cup brown sugar
- 1½ teaspoons baking powder
- ¼ teaspoon cinnamon
- 6 tablespoons butter
- 2 eggs
- 6 tablespoons heavy cream, divided
- 1 tablespoon sugar
- ⅛ teaspoon cinnamon
Preheat oven to 400°F. Line a cookie sheet with parchment paper and set aside.
In a large bowl combine flour, oatmeal, brown sugar, baking powder, and ¼ teaspoon cinnamon. Cut in butter until particles are fine.
In a small bowl combine eggs and 5 tablespoons cream and beat until smooth. Add to oatmeal mixture and mix until a dough forms.
Shape into a ball, then press into a 9″ circle on prepared cookie sheet. Cut dough into 8 wedges and separate slightly.
Brush with remaining 1 tablespoon cream and sprinkle with 1 tablespoon sugar mixed with ⅛ teaspoon cinnamon.
Bake for 12 to 15 minutes until edges are golden brown. Serve hot with butter.